These No-Bake Salted Caramel Cookies have quickly become one of my go-to recipes when I want something indulgent but low-effort. Think buttery oats mixed with gooey caramel from instant butterscotch pudding, plus chocolate chips and toffee bits in every bite. They’re rich, flavorful, and just a little bit addictive. The best part? You don’t need to bake a single thing.
I first made these on a hot summer afternoon when the thought of preheating the oven made me cringe. I was craving something homemade but couldn’t handle the extra heat in the kitchen. After some digging around in my pantry, I pulled out some oats, a box of butterscotch pudding, and a bag of chocolate chips—and these beauties were born.
Whether you’re whipping up a quick treat for a party, holiday cookie tray, or just a weeknight dessert, these cookies come together fast and set up beautifully. Plus, the little sprinkle of sea salt on top takes them to that next-level “can I have just one more?” place.
Alright, let’s dive into how to make them.
Ingredients You’ll Need
2 cups granulated sugar
3/4 cup butter (that’s 1 1/2 sticks)
2/3 cup evaporated milk
1 box (3.4 ounces) instant butterscotch pudding mix
3 1/2 cups quick oats
Dash of salt to taste
1 cup semi-sweet chocolate chips
1/2 cup toffee chips
Optional: Sea salt flakes for topping
STEP 1: Prep Your Baking Sheet and Ingredients
Before you get started on the stovetop, go ahead and line a baking sheet with parchment paper or wax paper. You’ll be dropping cookies onto this later, so make sure it’s ready to go.
Measure out your 3 1/2 cups of quick oats and set them aside—you’ll be adding them fast once things get cooking. And here’s a pro tip: pop the 1 cup of chocolate chips into the freezer now. This helps them hold their shape later when they’re folded into the warm cookie mixture.
STEP 2: Boil the Sugar, Butter & Milk
Grab a medium saucepan and combine the 2 cups of sugar, 3/4 cup butter, a dash of salt, and 2/3 cup evaporated milk. Place the pan over medium heat, stirring frequently as the mixture comes to a full rolling boil.
Once it reaches that bubbling stage, let it boil for 30 full seconds—no longer. You want everything to dissolve and meld together without going too far and turning into hard candy.
When the time’s up, remove the saucepan from the heat immediately.
STEP 3: Add the Oats and Butterscotch Pudding Mix
Working quickly, stir in the 3 1/2 cups of oats and the full 3.4-ounce box of instant butterscotch pudding mix. Don’t prepare the pudding first—just dump in the dry mix and stir until everything is completely combined.
The mixture should be thick and sticky, with the oats fully coated in that buttery caramel goodness.
Let this sit for just a few minutes—not too long, just until it’s cool enough that the chocolate chips won’t instantly melt when you fold them in. You still want the mixture warm, just not scorching.
The Delicious Finish & Tips for Success
Alright, let’s pick up where we left off. By now, your kitchen smells like sweet buttery caramel and your cookie base is cooling just enough to handle the mix-ins. This next part is where the magic really happens—folding in the chocolate chips and toffee bits, shaping the cookies, and watching them transform into salty-sweet perfection.
These cookies are the kind of treat that looks simple (and is!) but tastes like you put in way more effort. They’re chewy, rich, and just the right amount of sweet thanks to the butterscotch pudding. Let’s wrap them up!
STEP 4: Fold in Chocolate Chips and Toffee Bits
Once your oat and pudding mixture has cooled slightly—just enough that it won’t immediately melt the chocolate—you’re ready to fold in your add-ins.
Grab those frozen chocolate chips and 1/2 cup of toffee bits, and gently stir them into the mixture. Use a spatula or wooden spoon and work quickly but carefully.
You want the chocolate chips to hold their shape for that perfect bite of melty chocolate without fully melting into the mix. And those toffee bits? They’ll add the perfect little crunch and buttery depth that pairs beautifully with the butterscotch flavor.
If the chocolate starts to melt a bit, that’s totally fine—it creates lovely little swirls in the cookies and doesn’t hurt the texture at all.
STEP 5: Drop the Cookies onto the Baking Sheet
Now comes the fun part: shaping the cookies!
Using a spoon or cookie scoop, drop rounded spoonfuls of the mixture onto your prepared baking sheet. You can make them as big or as small as you like, but aim for consistency so they all set at the same time.
While the cookies are still soft, sprinkle a pinch of sea salt over the top of each one. This step is small but mighty—that little bit of salt balances the sweetness and really enhances the caramel flavor.
If you want a cleaner look, gently press down the tops of the cookies with the back of your spoon or a silicone spatula to flatten them slightly.
STEP 6: Let the Cookies Set
You’re almost there! Now all that’s left is to let the cookies set up.
Allow the cookies to rest at room temperature for at least 15 to 30 minutes. They’ll firm up as they cool, going from sticky to soft and chewy.
If you’re short on time (or patience), feel free to pop the baking sheet into the fridge for about 10-15 minutes to speed things along. Just make sure the chocolate chips are still holding their shape and not melting out—chilling them beforehand really helps with this!
Tips to Make These Cookies Even Better
Here are a few extra tips I’ve picked up after making these no-bake salted caramel cookies more times than I can count:
Want a deeper caramel flavor? Try browning the butter before you add it to the saucepan. It adds a nutty, rich layer that takes these cookies to the next level.
Use quick oats, not old-fashioned. The quick oats absorb the caramel mixture better and give you that soft, chewy texture. Old-fashioned oats can make the cookies too dry and chunky.
Storage tips: Once they’ve set, store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week. You can also keep them in the fridge if you like a firmer bite.
Make them your own: Feel free to swap out the chocolate chips for white chocolate, peanut butter chips, or even chopped pretzels for extra crunch and saltiness.
Double the batch for a crowd. These cookies go fast—especially at parties or bake sales. The recipe doubles easily, so make extra if you’re planning to share.
FAQs & Final Thoughts
Now that you’ve got a tray full of chewy, caramel-packed, no-bake cookies cooling on your counter (or chilling in the fridge), let’s talk through some of the most common questions that come up with this recipe. These cookies are super easy, but a few tips can help make sure they turn out perfect every single time.
Whether it’s your first time making no-bake cookies or you’re just curious about how to mix things up, this section should clear things up and help you get creative with your next batch.
Frequently Asked Questions
1. Can I use old-fashioned oats instead of quick oats?
You can, but I don’t recommend it. Old-fashioned oats are thicker and don’t absorb the liquid as well, which can make the cookies a bit too chunky or dry. Quick oats are the way to go for that perfect chewy texture.
2. Can I make these cookies ahead of time?
Absolutely! These cookies are a great make-ahead dessert. Once they’re set, just store them in an airtight container at room temperature for up to a week. You can also refrigerate them if you prefer a firmer texture.
3. What happens if I boil the mixture too long?
If you boil the butter-sugar-milk mixture for more than 30 seconds, the sugar may start to harden as it cools, making your cookies dry or crumbly instead of soft and chewy. Stick to the 30-second boil time for best results.
4. Can I freeze these cookies?
Yes! These cookies freeze well. Place them in a single layer in an airtight container or zip-top bag, and freeze for up to 2 months. Let them thaw at room temperature before serving.
5. Is it okay to skip the sea salt topping?
You can skip it, but it really adds something special. That little sprinkle of salt on top brings out the rich caramel and balances the sweetness. If you’re worried about them being too salty, just use a very light pinch.
6. Can I use different pudding flavors?
Sure! Butterscotch gives the cookies that classic caramel vibe, but you could definitely experiment with vanilla, chocolate, or even banana pudding. Just know that the flavor will shift depending on what you use.
7. Why freeze the chocolate chips before mixing them in?
Great question—this little trick helps the chips keep their shape when they hit the warm oat mixture. If they’re too soft, they’ll melt right in and you’ll lose that bite of chocolate in each cookie.
Final Thoughts: Why You’ll Love These No-Bake Cookies
There’s a lot to love about this recipe. It’s fast, it’s simple, and the flavor combo is downright addictive. Sweet caramel from the butterscotch pudding, rich chocolate chips, buttery toffee, chewy oats, and that little kiss of sea salt—it just works. And the fact that you can pull it all together in under 30 minutes without even touching your oven? That’s a total bonus.
I’ve made these for everything from last-minute potlucks to cozy Friday nights at home, and they’ve never disappointed. If you’re someone who likes big flavor with minimal effort, this recipe is about to become one of your favorites too.
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Irresistible No-Bake Salted Caramel Cookies
Description
These no-bake salted caramel cookies are a perfect blend of sweet, salty, and chewy textures. With a base of oats and rich butterscotch pudding, each cookie is loaded with gooey caramel flavor, speckled with melty chocolate chips and crunchy toffee bits. Best of all, there’s no oven required—just mix, scoop, and let them set.
Ingredients
2 cups granulated sugar
3/4 cup butter (1 1/2 sticks)
2/3 cup evaporated milk
3.4 ounces instant butterscotch pudding mix
3 1/2 cups quick oats
Dash of salt to taste
1 cup semi-sweet chocolate chips
1/2 cup toffee chips
Instructions
1️⃣ Line a baking sheet with parchment paper or wax paper. Measure out the oats and set them aside. Place the chocolate chips in the freezer to help them hold their shape later.
2️⃣ In a medium saucepan, combine sugar, butter, a dash of salt, and evaporated milk. Stirring frequently, bring the mixture to a full rolling boil over medium heat and boil for 30 seconds.
3️⃣ Remove the saucepan from heat and stir in the oats and dry butterscotch pudding mix until fully combined. Let the mixture cool slightly, just enough so it won’t immediately melt the chocolate chips.
4️⃣ Quickly fold in the chilled chocolate chips and toffee chips. Stir gently to prevent the chocolate from melting too much.
5️⃣ Drop spoonfuls of the mixture onto the prepared parchment paper. While still soft, sprinkle a small pinch of sea salt over each cookie.
6️⃣ Allow the cookies to set at room temperature for at least 15–30 minutes. Once firm, they’re ready to enjoy.
Notes
To speed up setting time, you can chill the cookies in the refrigerator. If you prefer a more intense caramel flavor, try browning the butter slightly before starting. Store these cookies in an airtight container at room temperature for up to a week.
